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|Place of origin||Italy|
|Region or state||Genoa|
|Main ingredients||Anchovies, brown onions, tomatoes, extra virgin olive oil, dry bread|
Originally, bagnun was cooked by the crews of typical fishing boats called leudi. Over time, it has kept its original simplicity: it is prepared, even today, with fresh anchovies, brown onions, peeled tomatoes, extra virgin olive oil, and dry bread.
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